Tagged: pizza

Hello 2013

Well hey there. Long time no blog. Life happens, ya know. Mine’s been pretty swell lately, thanks for asking. Since my last post…ya know… over a year ago…lots has happened!

Quick Summary: Planned my wedding, married my best friend, had the best wedding ever (please don’t try and argue that with me 🙂 ),  honeymooned in New England, got promoted, got healthier, became obsessed with Zumba and Yoga, Quincy turned 3, HAPPY NEW YEAR!

So there you have it, my last year in a nutshell. But here I am, back again, ready to share some food and recipes with you!!!

Over the last year, my husband (heh – still not over getting to say that and it’s been 3 months!) and I have become much more involved in living a healthy lifestyle. When we get home from work, it’s usually about 5:45 and I like to try and leave for the gym by 6:45 for whatever class I have that night. That means I have 1 hour to throw together a meal that won’t weight us down and will keep us going through our workouts, clean up, change, and get out the door. Tonight’s dinner was sooooo easy it came together – literally – in 10 minutes. You are going to LOVE this recipe if you’re as on the go as we are.

BBQ Chicken Tortilla Pizzas

This recipe serves 2 people 1 1/2 “pizzas” each or one hungry person 2 pizzas and one less hungry person 1 pizza

  • 3 whole wheat tortillas
  • 1 cup rotisserie chicken, shredded
  • 3 tablespoons BBQ sauce (whatever you use!)
  • 1/2 bag prewashed baby spinach
  • 1 clove garlic
  • 1 teaspoon olive oil
  • 1 teaspoon red pepper flakes
  • 1/2 cup red bell pepper, chopped
  • 3/4 cup shredded low fat cheddar cheese
  • Scallions, for garnish

Preheat the oven to 375 degrees.

Place tortillas directly on the oven rack for about 2 minutes until they start to brown. (Don’t be alarmed if they puff up, you can poke holes in the bubbles in a minute!)

Saute spinach, garlic, and chili flakes in 1 teaspoon of olive oil until wilted. Set aside.

Place warm tortillas on a baking sheet. Release any air bubbles with a knife.

Spread 1 tablespoon BBQ sauce on each tortilla. Top each tortilla with 1/3 of the chicken, spinach, bell pepper, and cheese.

Place baking sheet in the oven for about 6-8 minutes until the cheese is melted, edges are brown, and the chicken is warm.

Serve immediately topped with scallions if desired.

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Pesto Flatbread Pizza

Ladies and gentlemen, I think it’s imperative to inform you that if my taste-buds could express emotions,  right now, they would be in ecstasy! They would be crying tears of joy while simultaneously doing one-handed-back-hand-springs.

I’m afraid, however, that my taste-buds are incapable of such feats. (I know. It’s sad.) Your taste-buds will have the same emotional experience if you make this evenings’ recipe for yourself. Who knows. Maybe you’ll have more luck with the one-handed-back-hand-springs.

These flatbread pizzas are INSANELY versatile! I made a shrimp version a few of us had and chicken for the rest. You could easily leave off the meat all together and load up on the veggies. I put spinach on mine. Tomatoes, peppers, and sauteed mushrooms would all be divine on this pizza,too!

The combination of succulent shrimp with creamy ricotta, gooey mozzarella and the sharp bite of pesto is quite an amazing experience. The recipe I’m sharing is enough to feed five people two pizzas each. Do yourself (and your taste-buds) a favor and make these tonight. 🙂

Pesto Flatbread Pizza

  • 10 flatbreads (I used onion flavored, they were tasty)
  • 1 (8 oz.) jar store bought pesto
  • 1 pound shrimp, peeled and deveined and chopped into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 cups baby spinach, rinsed and dried
  • 2 cups part-skim mozzarella cheese, grated
  • 1 cup part skim ricotta cheese

Preheat the oven to 350 degrees.
In a large sauce pan, heat the olive oil over medium high heat. Add the garlic and cook for about 1 minute or until fragrant.
Add the shrimp and cook for about 3 minutes more. (Shrimp will transform from their original translucent gray color to a lovely opaque pink.)
Add the wine and lemon juice and cook 2 minutes more. Remove from heat.
Spread approximately 1 tablespoon of pesto onto each flatbread. Top with small dollops of ricotta cheese and baby spinach. Divide shrimp evenly among the flatbreads. Sprinkle with shredded mozzarella.
Cook the flatbread pizzas on a large baking sheet (I used two) for about 7 minutes or until the cheese is melted.
Serve immediately. Top with red pepper flakes and oregano for an extra one-two punch of flavor!